Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.

To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.

Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Making Rasgulla:

Divide the dough into 12 equal parts and roll them into smooth balls.

To make the balls apply some pressure at the first and then release when forming the balls.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.

Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.

Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.

Serve the Rasgullas chilled.

Suggestions:

If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!

For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.

You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.

Hello Manjula ji,
I tried this recipe twice . this time I hung the cheese for an hour and half after squeezing its water. But when I tried to knead it, it was sticking to my hands and plate in which I was kneading it.
I had used hiland full cream milk.
What could be the reason.

Hello mam..I love ya videos and have tried many of them..but my problem is with ras gulla. .my rasgulla is cum in great shape but it’s little hard so planning to mix little maida ..do you think this might work? Or what else can be done?? Please reply

I am a big fan of yours and learnt cooking from your recepies only. I have tried making rasgullas many times bt they had the same issue. They turned out to be a little hard and are a bit chewy, rubber like. I have hot top gas and not the tradition gas stove. Also I have been using whole milk.
Can you please advice where am I going Wrong.

Manjula Mam, I tried out this recipe. It was the first time that I prepared a sweet dish. It came out really well and everyone home enjoyed. They said it tasted much better than store-bought rasgullas. Thank you so much 🙂

I made rasagullas and they turned out really good. Thank you so much for this perfect recipe. Manjula ji your recipes are easy to follow and they turn out really good. Before this I had tried making rasagullas but never achieved the desired result. This time I was very happy with great satisfaction.

Maam I tried your rasgulla recipe and they are perfect sponge and everything is perfect but the problem is they are flat in shape and not round like sphere as those available in pl reply fast……..??????

I tried this recipe and it turned out good but one thing is that the sweetness is less because I added caster sugar instead of cane sugar 🙁 .. My rasgulla is sitting in the fridge to get chilled . Is there any way I can make the syrup more sweeter at this stage ? Please help me Aunty. Dish has turned out good I don’t want it to get taste less good because of the sweetness ( which is the main thing in the dish) please suggest .

I tried rasgulla yesterday recipe and the size of rasgulla same which I roll earlier, How can its size double.
In pressure cooker, I kept almost half an hr, but not spongy.
Please advice me, you had added any baking power or soda for spongy and double size.

I have tried this recipe, and made soft Rasagulla and even suggested to my friends to refer from your site and learn.
For the first time even I failed but kept on trying, finally got success.
Thank you..

I tried this twice aunty, but i am getting bit harder rasagullas..please let me know what mistake i am doing & also guide me to make softer rasagullas….planning to make this sweet for a party on coming saturday..help me pls…..

I have seen other recipes calling for the addition of saffron as well as the cardamom. What do you think of this? If I should try this, how much should I add and when? Thank you very much for your easy & delicious recipes, I am from United States, have never been able to cook Indian food before I found your wonderful site, thank you!!

I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried by seeing website & came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. By the by one doubt. May I add maida with this paneer for make more quantity of rasgullas? Plz reply. Plz…………..

Hello Manjula, I need a special help… i tried a litle dry candy (smaller than a cherry) and the name was rasgulas… this family is from Punjabe. Can you identify this form of cooking rasgulas? Can you theach me how to do it? Thank you for your kind atencion. Plesase anwser to my email: carla.ideias@gmail.com

I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried after our wedding (newly married) came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. 🙂

Hi aunty,
I have tried this rasa Gullas before following the instructions from your site.they really came out well.but I tried doing it 2 days ago and i did not got the consistency of the panner.it was sticky and I cannot make them into balls.can you help me with that aunty.thanks in advance aunty 🙂

thank you so much…mine turned out beautifuly well… 🙂
This is the first time i attempted Rasgullas as i used to fear that it is a very tough recipe…but your video was very encouraging and i started the preparations….and BINGO in minutes i had beautiful Rasgullas… 🙂 Many thanks….my husband is loving them!!! n so m I 🙂

I have the rasgullas following your recipe but I have a different pressure cooker – one that whistles. I gave 5 whistles but still nothing happened to the rusgullas. They did not increase in size and look the same when I put them in the pressure cooker. I have tasted one and the outer skin is very rubbery but tastes like rasgulla though. Please tell me what might have gone wrong. Thank you.

december 31st 2012
accidently seen ur receipy.many times i tried rasagolla.it was not that much good.after seeing ur receipy i prepared this with in 10minutes.it is really good.this sweet is going to be the part i our newyear party.i dont know how to say thanks to u.

Shika,
If you used full milk and knead too much this will happened, stop kneading the paneer as soon your palms are getting oily. About the sweetness sugar can make the difference so next time use more sugar.

Hello Aunty,
I have tried making rasgulla last night, they were a disaster. I skipped the step of keeping the chhena for an hour after squeezing out the water, and added too much of maida to make balls. They are hard, taste more like maida cooked in sugar syrup.
I know all my mistakes, but now I dont want to throw it like that.

Can please suggest any new dish from my ruined rasgullas? Does adding sooji or anything else( as u suggest) in the crushed rasgullas will help ?

I really enjoyed watching the recipe. Hopefully my Rasgullas will turn out same as yours. You are so good in encouraging at the same time giving suggestions if Rasgullas don’t turn out right. Thank you so much.

Hi aunty, thanks a lot for this receipe.. I made this receipe for Diwali and it came great in the first attempt.. My husband liked it a lot.. My relatives were amazed that it came good on the first attempt itself…. Thanks a lot for the detailed instructions… I made one modification.. I added more sugar to the sugar syrup….

Hi aunty,I made rasgullas today and it came out great in first attempt.Thanku for your recipe but I have question like can i use regular sugar rather than cane sugar because the sweetness in rasgullas is quite less so i want to use the regular one . Pls ,pls reply because I am gonna make it for Diwali…Happy Diwali to you.

maam tried making rasgulla in pressure cooker, everything was good the texture, softness, rasgullas were spongy and tasty also but it was not in the round shape, it turned flat. can you tell me the reason why it happened ?

While making rasgullas in pressure cooker,I would like to know whether we have to put the weight on the cooker or not. Then according to the recipe, we are supposed to put on medium heat after the first whistle. Please clarify

Thank you for this recipe! It is so simple and quick. I already had home made paneer in the fridge, and it was a little softer than usual. It seemed apt for using here. Just kneaded it smooth while the sugar water was boiling in the cooker. Made the rasgulla golas and popped it in! It was ready in less than 20 minutes! 🙂 If only we didn’t have to chill them!

Mam I have become a fan of yr simple yet tastey recipes but there is a slight problem here.You have used normal wheat,milk,paneer,ghee,besan,etc as gluten free!!I am suffering from this celiac disease, or urticarea and am having a gluten free diet.Please don`t tempt people like me!!!

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